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If you’re on the hunt for a dish that combines vibrant Mediterranean flavors with a healthy twist, look no further than Zesty Mediterranean Stuffed Zucchini Boats. This delightful recipe is not only visually appealing but also packed with nutrients, making it an excellent choice for a light lunch or dinner. The concept of stuffing vegetables is nothing new, but the Mediterranean flair elevates these zucchini boats to a whole new level. With the right balance of textures and flavors, each bite is a burst of freshness, making it a dish that everyone in your family will love.

Stuffed Zucchini Boats

Discover the vibrant and nutritious Zesty Mediterranean Stuffed Zucchini Boats, a perfect dish for a healthy lunch or dinner. This recipe features tender zucchini packed with a flavorful mix of quinoa, chickpeas, cherry tomatoes, red onion, Kalamata olives, and feta cheese. Enjoy the burst of Mediterranean flavors in each bite, all while benefitting from the dish’s rich nutrients. Simple to prepare, customizable, and visually stunning, it’s a culinary adventure everyone will love!

Ingredients
  

4 medium zucchinis

1 cup cooked quinoa

1 can (15 oz) chickpeas, rinsed and drained

1 cup cherry tomatoes, halved

½ cup red onion, finely chopped

¼ cup Kalamata olives, chopped

½ cup feta cheese, crumbled

2 cloves garlic, minced

1 tsp dried oregano

1 tsp ground cumin

½ tsp red pepper flakes (optional for heat)

3 tbsp olive oil

Salt and pepper to taste

Fresh parsley or basil for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Zucchini: Wash the zucchinis and cut them in half lengthwise. Scoop out the center flesh with a spoon, leaving about 1/4-inch thick walls to create boats. Reserve the scooped flesh for the filling.

      Make the Filling: In a large mixing bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, red onion, and Kalamata olives. Finely chop the reserved zucchini flesh and add it to the mixture.

        Season the Mixture: Add the crumbled feta cheese, minced garlic, dried oregano, ground cumin, red pepper flakes (if using), 2 tablespoons of olive oil, and a pinch of salt and pepper. Stir well until all ingredients are evenly combined.

          Stuff the Zucchini: Place the hollowed zucchini halves in a baking dish. Drizzle the remaining tablespoon of olive oil on top of them, then fill each zucchini boat generously with the quinoa filling.

            Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the zucchinis are tender and the tops are golden brown.

              Garnish and Serve: Once done, remove from the oven and let cool slightly. Garnish with chopped fresh parsley or basil before serving. Enjoy your delicious Zesty Mediterranean Stuffed Zucchini Boats!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4